
Tomato Lentil Soup with Manzanilla Olives
Ingredients (13)
- 2 tablespoons olive oil
- 1 medium onion minced
- 4 cloves garlic minced
- 2 carrots minced
- 2 stalks celery minced
- 2 teaspoons EACH: thyme, oregano, and smoked paprika
- 1 teaspoon EACH: salt and pepper
- 1 cup brown lentils
- 6 cups vegetable stock can use chicken stock
- 14 ounce can diced tomatoes
- 3 ounces chopped fresh spinach or baby spinach leaves
- 1 cup chopped Manzanilla olives
- 1/2 cup cream optional
Directions
Learn how to make this recipe at The Endless Meal